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Sesame Nut Crunch
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    Sesame Nut Crunch

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed -- firmly
  • 1/4 cup light corn syrup
  • 1 3/4 teaspoons cayenne
  • 1/2 teaspoon salt
  • 2 1/2 cups peanuts, dry-roasted -- (3/4 lb)
  • 2 1/2 cups cashews, dry-roasted -- (3/4 lb)
  • 1/2 cup sunflower seeds, roasted -- (2 1/2 oz)
  • 3 tablespoons sesame seeds
  • 1. Butter a sheet of foil, about 12 by 17 inches.
    2. In a nonstick 5 to 6 quart pan over medium heat, frequently stir 1/2 cup butter, brown sugar, corn syrup, cayenne, and salt until melted and smooth, about 5 min.
    3. Add the nuts and seeds. Turn heat to high and stir until mixture is very thick and nuts begin to brown, 4 to 6 min.
    4. Immediately pour mixture onto buttered foil, spreading as thinly as possible with back of a spoon. Cool until mixture is is lukewarm, about 15 min.
    5. With your hands, release brittle from foil, then pull or break it into bite-size pieces. When cool, immediately store in an airtight container (sugar absorbs moisture and will become sticky).
    *Note: You can use Salted butter and omit the salt.

    From: Sunset Magazine December 97 P.82

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